Halloumi With Chilli
by Nigella. Featured in NIGELLA BITESIntroduction
I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat.
For US cup measures, use the toggle at the top of the ingredients list.
I love the punchy saltiness of halloumi and find it an invaluable standby, since it can be kept in its pack in the fridge for months. This is one of the many ways I cook it, and the confetti of red pepper gives glamour and heat.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Makes: about 30 halloumi bites
- 2 tablespoons chopped, deseeded fresh red chillies
- 60 millilitres extra virgin olive oil
- 500 grams halloumi (sliced medium thin, i.e., just under half a centimetre / 1/8 inch)
- juice of ¼ lemon
- 2 tablespoons chopped, deseeded fresh red chiles
- ¼ cup extra virgin olive oil
- 1 pound halloumi (sliced medium thin, i.e., just under half a centimetre / 1/8 inch)
- juice of ¼ lemon
Method
- Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
- I use a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
- When all the slices of halloumi are cooked, transfer them to a couple of small plates.
- Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.
- Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
- I use a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
- When all the slices of halloumi are cooked, transfer them to a couple of small plates.
- Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.
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Show more commentsNigellissima is my favorite cooking show. Her roasted red onions are sinply devine, I am so happy to be getting her recipes daily. Thanks Nigella, we love you here at our home in Texas USA.
It tastes wonderful with Nigella's chilli jam
I remember seeing this suggestion on Nigella Bites back in the day, on Channel 4. To this day, it’s still one of my go to recipes from that book, together with the Lemon and Parmesan Risotto.
Made this dozens of times. Delicious, delicious, delicious
I remember this from Nigella Bites! Love it!
I made this for breakfast with eggs and it was wonderful, I didn't have a non stick pan so I used some olive oil and fried it in a cast iron pan, turned out great.
One of my favorites! I've been making it for years, of course, since I have all of Nigella's books. And I like to sprinkle chopped parsley over the dish for taste AND visual pleasure!
I think I’ll use my Lao Gan Ma Chili Crisp or a hot Sichuan chili oil with chili flakes.
I scented the oil also with some lemon zest. Absolutely delicious!
Halloumi also freezes fabulously! being Cypriot I should know. If it’s not vacuum packed ,just wrap in grease proof paper + zip lock bag of some kind and place in freezer until needed
This is yummy and my preferred topping to a burger (with some bacon jam and a splodge of Dijon mustard!)
A huge favourite in our household. Hard to stop at one or two. So good!